Home-Style Pot Roast with Vegetables
There are many Pot Roast recipes with different seasonings to each make them a little different. This is another recipe that I’m pulling from “How to Cook for Crohn’s and Colitis.” I am cooking in a crock pot.
1 3 1/2-4 lb chuck or round roast, trimmed
1 t salt
1/2 t black pepper
1 T Worcestershire sauce
1 14 1/2 oz can beef broth
1 med onion
8 med carrots
6 medium potatoes, peeled and quartered
3 ribs celery cut into 2″ pieces
Add all ingredients to crock pot. Cook on low for 8-10 hours or until done.
This is how I usually cook my roast in the crock pot for my busy schedule. You can do it differently if you are home to put in the roast first and the vegetables later.
Pot Roast Gravy
Skim any excess fat from broth and add enough water to equal about 2 cups. Bring to a boil. Shake together 1/2 C cold water and 1/4 C all purpose flour in a lidded jar until well blended. Whisk the flour slurry into the broth in a slow, steady stream. Continue to whisk for 1-2 minutes until thick and of even consistency. Taste and season with salt and pepper, if desired.